P.s: I've held onto some apples for a day that perfect for baked apples. I'll sprinkle them with cinnamon and douse them in Moscatel and cream...
280g Spelt Flour
30g Soft Brown Sugar
180g Coconut Butter
60g Icy Water
6 Medium Sized Apples, Peeled and Sliced
30g Brown Sugar
40g Almond Meal
50g Red Gooseberry Compote
5g Cinnamon poder
2 Sprigs of Thyme
1 tsp Vanilla bean paste
Preheat the oven to 200 degs C.
In a bowl mix thinly sliced apples with sugar, thyme, vanilla bean paste and spice and let macerate for an hour or so. Add almond meal and mix gently.
In a separate bowl, mix the flour, sugar, coconut butter and salt with the tips of your cold fingers until you get a fine crumbs. Slowly add icy water until you have a soft dough. Cover in film and place in fridge for about 30mins.
Remove the dough from he fridge. Gently pat half of the dough on a lightly floured surface. Roll to a 3mm thickness and line tart tin. Don't trim the edges just yet. Add the apple filling and gently stir in gooseberry compote.
Roll the other half of the dough and cut into equal sized strips. Weave it over the filling. Cut off excess dough and pinch the ends. Brush with egg wash and sprinkle with brown sugar.
Bake at 180 degs C for 30 mins or until golden brown. Remove from the oven and leave to cool, or if you're like me, eat warm with a nice cup of tea.